Spaghetti bolognaise

Chalmar Beef
4 servings Prep: 20 mins, Cooking: 1 hr 30 mins
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A classic dish that will have your family lining up for more.

By Food24 March 13 2015
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Ingredients (16)

2 Tbs olive oil — or sun-dried tomato oil
6 bacon — smoked streaky rashers, chopped
2 onions — large, chopped
3 garlic — cloves, crushed
1 kg beef mince — lean
2 wine — red
2 tinned tomatoes — chopped
2 bay leaves — fresh or dried
1 tsp dried oregano
1 tsp dried thyme
vinegar — balsamic
sun-dried tomatoes — in oil
sea salt and freshly ground black pepper
fresh basil — torn
800 g pasta — spaghettti
parmesan cheese — grated, to serve
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Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.

Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the bolognaisse sauce over a gentle heat for 1-1½ hours until it’s rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
Remove from the heat to ‘settle’ while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little Parmesan over the spaghetti before adding a good ladle of the bolognaisse sauce, finishing with a scattering of more cheese and a twist of black pepper.

Recipe reprinted with permission of Chalmar Beef.
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